Pudins com Licor de Castanha

Puddings with Chestnut Liqueur

Ingredients (for the pudding):

350 g of chestnuts ;
- 900 ml of hot milk (semi-skimmed milk) ;
9 eggs ;
375 g of sugar ;
- 1/2 c. fennel tea ;
- 1 pinch of salt.

Ingredients (for the chestnuts in syrup):

- 250 g of peeled chestnuts (you can use frozen);
– 150 g of sugar;
- 200 ml of water;
- 1/2 cinnamon stick;
- 1 piece of orange peel (without the white part);
- 1 c. chestnut liqueur soup;


  • Pudding
- Start by making a longitudinal cut in the chestnut skin.
- Heat water and season it with salt and fennel, once it boils, add the chestnuts.
- Around 20 minutes later, or when the skin starts to open and come off the chestnuts, remove them from the heat, let them cool and peel them. Then grind them to obtain a homogeneous puree.
- Preheat the oven to 200º C and grease ramekins, or small molds, with butter, sprinkle them well with sugar and set aside.
- Separately, mix the sugar with the eggs and beat. Add the hot milk, in a stream, stirring constantly.
- Add the chestnut puree and mix very well.
- Divide this mixture between the molds and bake for 20 minutes. Remove the puddings, sprinkle them with sugar and return to the oven for another 10-15 minutes.
- When the sugar has completely melted, remove the puddings from the oven and let them cool.

- Serve them cold accompanied by chestnuts in syrup.
  • Chestnuts in syrup
- Bring a pan with sugar and water to the boil. When it boils, add the orange peel, chestnut liqueur and cinnamon stick and cook for 5 minutes.
- Add the chestnuts and cook them over low heat for 15-20 minutes (cooking time will depend on their size). Remove from heat and let cool.

Created by: Narwen Cuisine

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